DRØM Peppergram


Starting to think about holiday gifts?

Are you ever so slowly turning your mind to holiday shopping? Our pepper grinders make great gifts and our peppercorns are the perfect stocking stuffers, if we may say so ourselves.

But, you don't have to take our word for it, you can also check out the Marilyn Denis Show's 10 days of Giveaways on December 1st to hear the scoop on Marilyn's favourite gifts! (Spoiler alert: DRØM will be featured).

To guarantee on-time delivery of your holiday parcels, please order before December 12th.

 

Assembling your new grinders 

We have put together a short video to demonstrate how to assemble a Bottle Grinder. Check it out here. Loading your grinders with DRØM peppercorns couldn't be easier. Plus, the brilliant inverted design of the Bottle Grinders means no more pepper residue on dinner tables and kitchen counters!

 

DRØM: Here, there and everywhere!

We're thrilled to be partnering with the Evergreen Garden Market at the Brick Works, Death in Venice Gelato Co. and The University of Toronto's Made By Rotman Holiday Market.

When you check out our products at the Brick Works, have a look at all their amazing offerings (e.g. farmers markets, scavenger hunts, guided tours). When you stop by Death in Venice, consider trying Kaya and Maddalena's latest creations: beetroot, rose & cardamom sorbetto or grilled cheese gelato. When you come visit us at UofT's Made by Rotman Holiday Market on December 2nd, we promise to delight your tastebuds!

What does it mean that Kampot Peppercorns have a PGI?

Like Champagne, Roquefort and Parma Ham, Kampot Peppercorns have a Protected Geographical Indication (PGI). The PGI promotes and protects the reputation of Kampot Peppercorns, helps producers receive a fair price for their authentic products and avoids misleading consumers with non-genuine products. Kampot Peppercorns secured this coveted designation earlier this year, making it the first Cambodian product to receive the label. 

Are you familiar with the Danish term hygge?

It means (approximately) cozy. The contented feeling of hygge arises when enjoying a cup of spicy chai with great company when it's cold outside. We hope you enjoy many moments like these as the temperatures dip.

 

RECIPE: Peppered Chocolate Truffles

This recipe and recipe notes were developed by our UK-based friend ©Christine McFadden from Pepper: the Spice That Changed the World published by Absolute Press/Bloomsbury. These peppered chocolate truffles are true game changers! Maybe you should consider bringing them to your next holiday party?

Pepper and chocolate is a culinary partnership that works really well. The volatile oils and pungency of black pepper balance and harmonize with the intense flavours of dark chocolate. These truffles are to die for - smooth peppery chocolate ganache dusted with unsweetened cocoa, or a sweeter combination of icing sugar and cocoa, or, best of all, a sparkling frost of granulated sugar and crushed grains of paradise.

INGREDIENTS

  • Plain chocolate (70% cocoa solids) 275g / 9½oz
  • Whipping cream 250ml / 9fl oz
  • Unsalted butter 3 tbsp
  • Black peppercorns 2 tbsp, coarsely ground
  • Coating 1: Unsweetened cocoa powder 2 tbsp
  • Coating 2: Icing sugar 1 tbsp and Unsweetened cocoa powder 1 tbsp
  • Coating 3: Granulated sugar 1 tbsp and Grains of paradise 1 tbsp, coarsely ground

Makes about 30

DIRECTIONS

Chop the chocolate into pea-sized pieces and put in a heatproof bowl. Heat the cream until just boiling, then pour it over the chocolate in a thin stream, beating with a balloon whisk as you pour. The chocolate should melt as you pour the hot cream over it. If it doesn’t melt completely, put the bowl over a saucepan of gently steaming (but not simmering or boiling) water and stir until melted. Keep stirring until the ganache is smooth and glossy.

Beat in the butter while the ganache is still warm, then mix in the pepper. Leave to firm up at room temperature for about an hour but don’t chill it at this stage.

Using a teaspoon, divide the ganache into walnut-sized portions and roll into balls between your palms. Line them up on a tray lined with baking parchment.

Make up the coatings on three separate plates. Roll ten truffles in each coating, giving each one a quick turn in your palm to brush off any surplus powder. Chill on the tray until ready to serve.
 
We'll be back with another Peppergram and a peppery recipe for you in December.